T-BONE STEAK WITH ROAST POTATOES AND SWEET AND SOUR BORRETAN ONIONS

Ingredients for 4 people:

2 steaks of 1.2 kg each

1 kg of potatoes

250 g of Borreto onions

2 tablespoons white sugar

100 ml of white vinegar

100 ml of water

Oil to taste

Salt to taste.

Pepper as needed.

Sear the steaks evenly on both sides in a non-stick pan. Salt and pepper to taste. Leave the meat to rest for about ten minutes. Cook the meat in a preheated oven at 200° using a probe thermometer, setting the core temperature. Bloody: 45° – Medium done: 55° – Well done: 68°

Divide the meat from the bone. Scallop the meat after letting it rest for a few minutes after coming out of the oven.

Boil the potatoes for five minutes. Drain and peel them. Cut them into cubes.

Cook in a preheated oven at 200° until golden. Caramelize the sugar in a non-stick pan. Add the onions together with oil, salt and pepper. Cook over a moderate heat for fifteen minutes, adding the water and vinegar. Once the mixture has dried, serve with the potatoes and the loin.